Name: Creamy Tomato Tortellini Soup with Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 6 fresh vine tomatoes, diced; 1 small white onion, finely chopped; 3 tablespoons tomato paste; One 28 oz can tomato purée; 4 cups vegetable stock; 1 cup heavy cream; 1/2 cup freshly grated Parmesan, plus more for garnish; 4 cups fresh spinach; 6 oz sundried tomatoes, roughly chopped; 2-4 cloves garlic, minced; 1 package of preferred tortellini; 1/2 tablespoon oregano; Salt and pepper to taste; Optional: 1/4 cup of white wine; Optional: Chili flakes, to taste

Description

A creamy tomato tortellini soup with spinach is the perfect transition to fall cooking. Pair with unoaked Chardonnay.

Ingredients

Scale

6 fresh vine tomatoes, diced
1 small white onion, finely chopped
3 tablespoons tomato paste
One 28 oz can tomato purée
4 cups vegetable stock
1 cup heavy cream
1/2 cup freshly grated Parmesan, plus more for garnish
4 cups fresh spinach
6 oz sundried tomatoes, roughly chopped
2–4 cloves garlic, minced
1 package of preferred tortellini
1/2 tablespoon oregano
Salt and pepper to taste
Optional: 1/4 cup of white wine
Optional: Chili flakes, to taste

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Instructions

Saute diced onion and minced galic in olive oil in a dutch oven or large soup pot over medium heat until fragrant, about 2-4 minutes.
Add the diced vine tomatoes, oregano, and your preferred amount of chili flakes to the pot. Season with salt & pepper to taste. Allow tomatoes, onions, and spices to cook down for about 5 minutes. Give it all a good stir. Optional: Add 1/4 cup of wine, allowing it to cook off for an additional 5 minutes, totaling 10 minutes.
Add the vegetable stock, tomato paste, and tomato puree. Stir to combine, and season with more salt & pepper as needed. Taste along the way to keep the balance perfect. Simmer for 15 minutes partially covered.
While the soup simmers, cook tortellini according to package instructions. Drain and set aside. Or, try your hand at making your own fresh tortellini (ahead of time!!)
After the 15 minutes have passed, add the heavy cream, grated Parmesan cheese, sundried tomatoes, spinach, and basil. Cook until the spinach has wilted, about 3-5 minutes.
Combine cooked tortellini with the soup. Serve warm and garnish with more Parmesan, fresh basil, and cracked black pepper.
Pair with your favorite Chardonnay!

Notes

Go the extra mile and make your own vegetable stock. It’s easy!
Experiment with making tortellini from scratch to really impress.
Freeze leftover soup in airtight containers for up to three months (per FDA recommendations, though let’s be honest — longer isn’t a huge problem at all).